Food Additive Database
2,954 FDA-listed substances — safety ratings, regulatory status, adverse event data.
Propyleneglycol Dipropionate
FlavoringPropyleneglycol Dipropionate is a synthetic flavoring compound used to enhance or modify taste and aroma in food products. It functions as a flavoring agent or adjuvant and has not been granted GRAS (Generally Recognized As Safe) status by the FDA.
Propyleneglycol Mono-2-methylbutyrate
FlavoringPropyleneglycol Mono-2-methylbutyrate is a synthetic flavoring agent derived from propylene glycol and 2-methylbutyric acid. It is used in food products to provide or enhance flavor characteristics in various processed foods and beverages.
Propyleneglycol Monobutyrate
FlavoringPropyleneglycol Monobutyrate is a synthetic flavoring compound derived from propylene glycol and butyric acid. It is used in food manufacturing as a flavoring agent or flavor adjuvant to enhance or modify taste profiles in various food products.
Propyleneglycol Monohexanoate
FlavoringPropyleneglycol Monohexanoate is a synthetic flavoring agent created by esterifying propylene glycol with hexanoic acid. It is used in food products to provide fruity and fatty flavor notes.
Protease From Aspergillus Flavus
FlavoringProtease from Aspergillus flavus is an enzyme derived from the fungus Aspergillus flavus that breaks down proteins in food. It functions as a flavor enhancer, processing aid, and stabilizer in food manufacturing, helping to develop flavors and improve texture in various food products.
Protease From Aspergillus Niger
FlavoringProtease from Aspergillus niger is an enzyme derived from a common fungal species that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and texturizing agent in various food applications.
Protease From Aspergillus Oryzae
FlavoringProtease from Aspergillus oryzae is an enzyme derived from the fungus Aspergillus oryzae that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in food manufacturing to improve texture and develop desired tastes.
Protease From Bacillus Licheniformis
FlavoringProtease from Bacillus licheniformis is an enzyme derived from a naturally occurring bacterium that breaks down proteins in food. It is used as a flavor enhancer, processing aid, and stabilizer in various food applications to improve texture and taste.
Protease From Bacillus Subtilis
FlavoringProtease from Bacillus subtilis is an enzyme derived from the bacterium Bacillus subtilis that breaks down proteins in food. It functions as a flavor enhancer and processing aid in food manufacturing, helping to develop desired taste profiles and improve texture in various products.
Protein Hydrolysate, Unspecified
FlavoringProtein Hydrolysate, Unspecified is a mixture of amino acids and peptides created by breaking down proteins through chemical or enzymatic processes. It functions primarily as a flavor enhancer and nutritional supplement in processed foods, beverages, and meat products.
Protein, Animal, Hydrolyzed
FlavoringHydrolyzed Animal Protein is a flavor enhancer derived from the breakdown of animal-based proteins through chemical or enzymatic processes. It is used in food products to intensify and improve flavor profiles, functioning similarly to other umami-enhancing ingredients.
Protein, Milk, Hydrolyzed
FlavoringHydrolyzed milk protein is a flavoring agent created by breaking down milk proteins into smaller peptides and amino acids. It is used in food products to enhance savory flavors and umami taste profiles.
Protein, Vegetable, Hydrolyzed
FlavoringHydrolyzed vegetable protein (HVP) is a flavor ingredient derived from plant sources through chemical breakdown of proteins into amino acids and peptides. It functions primarily as a flavor enhancer and texturizer in processed foods while serving multiple secondary roles including anticaking and moisture retention.
Pseudoionone
FlavoringPseudoionone (CAS 141-10-6) is a synthetic flavoring compound used to impart fruity and floral notes in food products. It functions as a flavoring agent or adjuvant in the food industry, though it is not on the FDA's GRAS (Generally Recognized as Safe) list.
Pulegone
FlavoringPulegone is a naturally occurring monoterpene ketone found in pennyroyal and other mint plants, used as a flavoring agent in food products. It is not approved by the FDA as a Generally Recognized as Safe (GRAS) substance and has limited regulatory acceptance in food applications.
Pyrazine
FlavoringPyrazine (CAS 290-37-9) is an organic compound used as a flavoring agent in food products. It imparts nutty, roasted, and earthy flavor notes and is commonly found in coffee, chocolate, and baked goods.
Pyrazine Ethanethiol
FlavoringPyrazine ethanethiol (CAS 35250-53-4) is a synthetic flavoring compound that belongs to the pyrazine chemical family. It is used in small quantities to impart savory, roasted, and meaty flavor notes to food products.
Pyrazinyl Methyl Sulfide
FlavoringPyrazinyl methyl sulfide is an organic compound used as a flavoring agent in food products to impart savory, roasted, and nutty notes. It occurs naturally in various foods and is utilized in small quantities to enhance or create specific flavor profiles in processed foods.
Pyridine
FlavoringPyridine is a heterocyclic aromatic compound used as a flavoring agent and flavor enhancer in food products. It is not approved as a food additive by the FDA and is not on the GRAS (Generally Recognized As Safe) list.
Pyroligneous Acid
FlavoringPyroligneous acid is a complex organic liquid obtained from the destructive distillation of wood, primarily used as a flavoring agent in food products. It imparts a smoky, wood-derived flavor and is recognized as safe for food use by the FDA.
Pyroligneous Acid, Extract
FlavoringPyroligneous acid extract is a flavoring agent derived from the destructive distillation of wood, producing a smoky, charred flavor compound. It is used in food products to impart smoke and barbecue-like taste characteristics.
Pyrrole
FlavoringPyrrole is a heterocyclic aromatic compound used as a flavoring agent in food products. It contributes to the aroma and taste profiles of various foods and beverages, though its use in food is not currently approved by the FDA as a Generally Recognized as Safe (GRAS) substance.
Pyrrolidine
FlavoringPyrrolidine (CAS 123-75-1) is a five-membered nitrogen-containing heterocyclic organic compound used as a flavoring agent or flavoring adjuvant in food products. It is not currently approved as a Generally Recognized as Safe (GRAS) substance by the FDA.
Pyrrolidino-[1,2e]-4h-2,4-dimethyl-1,3,5-dithiazine
FlavoringPyrrolidino-[1,2e]-4h-2,4-dimethyl-1,3,5-dithiazine (CAS 116505-60-3) is a synthetic flavoring compound containing sulfur and nitrogen in its molecular structure. It is used as a flavoring agent or adjuvant in food products to enhance or modify taste profiles.
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